Smoke a ham, sliced like a Hasselback potato, with a dark syrup glaze on top. That’s the essence of barbecue! Best served with lettuce and other toppings in a foot long hero.
Every now and then you don’t always have the time for a full day cook. Or you just want a quick meal. Enter the pre-cooked ham. It is already cooked, so all you need is to warm it up, and of course, add some smoke flavor. Read on for a description of how I do it.
- 2.6 lbs cooked ham
- 4 tbsp pork rub
- 2 tbsp sumac
- 0.8 cups dark syrup
- The only thing you need to do with a store bought pre-cooked ham is to pull off the skin. Use your hands, it comes off relatively easily, or cut it off with a knife.
- Now get a sharp knife and cut slices in the ham from left to right. Cut as thin or as thick slices as you like. Just like a hasselback potato you don't want to cut all the way through. I typically stop 1.5" from the bottom.
- Now sprinkle all the sumac in between each slice, and if you have any left, sprinkle the rest on top.
- Now cover the outside of the ham with the bbq rub.
- Fire up your grill and prepare it for indirect grilling at around 120° C / 260° F. Once it is up and running you place the meat on the grates. Place a few wood chunks on the glowing embers for smoke flavor.
- After 45-50 minutes it is time to apply the first layer of syrup glaze. Keep adding a layer of glaze every 15 minutes until the ham is done.
- The ham is done when internal temp reaches 50-55° C / 122-131° F.
- Bring it in and slice it all the way through. I built a foot long hero with ham, lettuce, paprika relish and other good stuff.